Classic Beef Lasagne

Nutrition per serve

Ingredients

• 2pcs carrot
• 1stalk celery
• 2clov garlic
• 100g parmesan
• 1pcs beef-style stock cubes
• 600g lean beef mince
• 10g Tuscan seasoning
• 50g tomato paste
• 400g diced tomatoes
• 285g fresh lasagne sheets
• 400ml boiling water
• 15ml olive oil
• 5ml sugar
• 5ml balsamic vinegar
• 40g butter
• 35g (¼ cup) plain flour
• 200ml milk

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Halve the carrots lengthwise and thinly slice. Thinly slice the celery. Crush or finely chop the garlic. Finely grate the parmesan. Crumble 1 stock cube* into a heatproof jug, add 400ml boiling water and stir to dissolve.
2. Step 2 — Start mince sauce
   Heat 1 tbs olive oil in a large deep frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Reduce heat to medium-high, add the carrot and celery and cook, stirring occasionally, for 4-5 mins until softened. Add garlic and Tuscan seasoning and cook, stirring, for 1-2 mins until fragrant.
3. Step 3 — Finish mince sauce
   Add the tomato paste, tomatoes, half the stock, 1 tsp sugar and 1 tsp balsamic vinegar to the mince mixture and season with salt and pepper. Cook, covered, for 5 mins. Uncover and cook for a further 5-7 mins until the sauce is reduced. Taste, then season with salt and pepper.
4. Step 4 — Make bechamel sauce
   Meanwhile, melt 40g butter in a medium saucepan over medium heat. Add 35g (¼ cup) flour and cook, stirring, for 2 mins or until golden. Gradually add the remaining stock and 200ml milk, stirring constantly to prevent lumps forming. Bring to a simmer and cook, stirring, for 2-3 mins until thickened. Stir in the parmesan. Taste, then season with salt and pepper.
5. Step 5 — Assemble lasagne
   Spread one-quarter of the mince sauce over the base of a 1.5L (6 cup) baking dish. Top with 2 lasagne sheets, trimming to fit, if necessary. Spread one-quarter of the bechamel sauce over the lasagne sheets. Repeat the layers three more times, with the remaining mince sauce, lasagne sheets and bechamel sauce.
6. Step 6 — Bake lasagne and serve
   Bake the lasagne for 30-35 mins until golden and cooked through. Remove from the oven and stand for 5 mins to cool slightly. Divide the lasagne among plates to serve.

Allergens

Sulphites, Milk, Gluten, Wheat, Egg